Leave 2.5 gr of gelatin to soak in iced water. In a container, mix the white chocolate cut into pieces, the granulated sugar and the strained jelly.Bring the milk to the boil, with the chopped truffle and the vanilla.Gently pour on while stirring the white chocolate. Mix well and leave to cool. Once the mix is cool, add the liquid cream, stir and pour immediately in the bowls. Leave to set in the fridge.Make a caramel with 30 gr of granulated sugar and 5 gr of water.Once it is melted, cool it down with 30 gr of water. Bring to the boil. Add one gr of gelatin, rehydrated beforehand. Leave to cool then pour on the Panacotta.

Bring the cream and the chicken stock to the boil. Add the cabécous and mix.Add 1 egg and pass through cheesecloth.

Adjust the seasoning, salt, pepper and Espelette spice (1 gr).Spread the mix into 8 small bowls or 8 ramekins. Bake in the oven in a Bain – Marie at 90° for aboutminutes. Leave to cool for ¼ of an hour then caramelize like a “crème brûlée until slightly brown.

The Vieux Logis team welcomes you For lunch, from 12pm to 1.30pmFor dinner, from 7.30pm to 9pm

From October 15th 2010 to April 15th Our restaurant will be closed every Wednesday and Thursday

From April 15th to October 15th, our restaurant will be open every day for lunch and dinner